|
KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
|
| |
 |
|
|
|
|
|
|
| |
ALGERIA |
|
| |
|
ALGERIAN CHICKEN-VEGETABLE SOUP
|
|
Algerian soups are meals in a bowl; casseroles. Soups and
stews are distinguished, perhaps, only by the amount of liquid.
INGREDIENTS:
| 1/2 |
cup |
Olive oil |
| 1 |
lb |
Stewing lamb |
| |
|
Or beef with bones, cut into pieces |
| 1 |
lb |
Chicken wings and necks, cut in half |
| 1 |
lrg |
Onion, diced |
| 1 |
lrg |
Potato, peeled and cubed |
| 1 |
lrg |
Zucchini, cut in large chunks |
| 19 |
oz |
Cooked chickpeas, with liquid |
| |
|
Salt and pepper, to taste |
| 3 |
tsp |
Dried mint flakes |
| 6 |
cup |
Boiling water |
| 1/2 |
cup |
Fine egg noodles, broken |
| |
|
Into very small pieces |
| 5 |
oz |
Tomato paste, approximately |
| 1/2 |
cup |
Shelled peas |
DIRECTIONS:
- In a saucepan, brown the meat and the chicken pieces in
the oil, then add the onion, potato, zucchini, the chickpeas and their
liquid, the salt, pepper, 1 teaspoon of the mint, and the boiling water.
Bring to a boil; then lower the heat and simmer for 30 minutes.
- Add the egg noodles; cook for a further 5 minutes. Stir
in the tomato paste, peas, and the remaining 2 teaspoons of dried mint.
Simmer for a another 10 minutes and serve hot.
|
|
|
| |
|
|
| |
|
|
|
KOSHER DELIGHT MAGAZINE
|
